The Meatless Farm Juicy Lucy Burger With Applewood® Vegan
Makes 2 Burgers
• 3 Meatless Farm Burgers
• 2 Burger Buns
• 8 Baby shallots, peeled and cut in half
• 1 tbsp miso
• 1 tbsp vegan butter
• 2 tbsp vegan mayo
• 2 tbsp vegan mayo
• Optional additional garnishes are up to you! You can’t really beat the classic ketchup and mustard)
For The Cheeze Fondue
• 25g unsweetened soya milk
• 2.5g cornflour
• 50g Applewood® Vegan Grated
• 1 tsp mustard (Dijon or English)
First job is to make the cheeze mix which will go in the centre of your burger.
Put the soya milk in a sauce pan over a low heat. Meanwhile combine the grated Applewood® Vegan cheeze and cornflour in a bowl and mix well.
Tip the flour coated cheeze into the pan and mix with a spoon or whisk, turn the heat up slightly and keep mixing until the cheeze is melted (takes around 5 minutes).
Once the cheeze is melted and looking nice and gooey add the mustard, mix well, remove from the heat and tip into a lightly oiled container and leave to chill and set in the fridge.
To make the burgers. Mix the two burgers together and squish into a ball. Split the ball into two. Then split each half into two again. You should now have 4 ball of burger mix.
Cut two 15cmx 15cm squares of greaseproof paper.
Place a ball of the burger mix in between the two sheets of greaseproof paper and squash it down with your hand until you have a round patty that’s roughly 11cm round. Repeat with the final three balls.
You should now have 4 fairly circular burger patty’s. Place a spoon full of the cheeze mix in the centre of two of the burger patty’s and top with the second burger patty. Crimp/squish the edges together.
You should now have two (sort of) flying saucer shaped burgers.
Set aside in the fridge until you’re ready to use them.
For the Shallots…
Place the shallots in a bowl and toss with the miso and butter.
Place in a roasting tray and roast in the oven at 180.C/350F for 30 mins. Give them a good skare half way through cooking. Add more butter if you fancy.
Once golden and tender, remove from the oven and leave to cool.
For the burger buns, brush with some melted vegan butter and toast in a dry pan over a medium heat until golden. Set aside.
To cook the burgers, place a non-stick pan over a medium heat and drizzle with a good glug of oil.
Season the burgers with salt and place the burgers in the pan.
Cook on each side for 3 – 4 mins. Until golden.
Remove from the pan and get ready to assemble your burgers.
We went with mayo on the bottom, with the gherkins, then the burger, and finally the miso butter onions.
You can garnish your with whatever you fancy. A good squirt of French’s mustard is always a good idea too.
Available in Asda, Tesco, Sainsbury’s, Waitrose, Booths, The Vegan Kind Supermarket Online, AlternativeStores.com and Suma Wholefoods, as well as selected food service outlets.